MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Strawberry Rhubarb Crisp
Categories: Desserts, Fruits, Grains, I scream
     Yield: 6 servings

MMMMM-------------------------TOPPING--------------------------------
 1 1/2 c  (190 g) rolled oats
     1 c  (140 g) A-P flour
   1/2 c  (110 g) packed dark brown
          - sugar
   1/2 c  (100 g) white granulated
          - sugar
   1/2 ts Ground cinnamon
   1/4 ts Kosher salt
    12 tb (175 g) unsalted butter;
          - melted, cooled

MMMMM-------------------------FILLING--------------------------------
     4 c  (620 g) strawberries, stem'd
          - hulled, halved if large
   3/4 c  (250 g) white granulated
          - sugar; divided
     1 tb Chopped candied ginger
     2 tb Cornstarch
          Zest from 1 medium orange
     4 c  (500 g) sliced rhubarb in 1"
          - chunk)

 Set the oven @ 350°F/175°C.

 MAKE THE TOPPING: Combine the oats, flour, both sugars,
 cinnamon, and salt in a medium-sized bowl. Mix with a
 balloon whisk until consistent in color and all the
 ingredients are evenly distributed. Use your fingers to
 break up any chunks of brown sugar.

 Drizzle the melted butter over the dry ingredients,
 tossing with a fork until the topping starts to clump
 together and the dry ingredients are moist. Place the
 bowl in the refrigerator to chill while you prepare the
 fruit.

 MACERATE THE STRAWBERRIES: Combine the strawberries, 1/2
 cup of the sugar, candied ginger, cornstarch and orange
 zest in a large bowl, tossing to make sure the
 strawberries are coated with the dry ingredients. Set
 aside.

 COOK THE RHUBARB: Spray a 10" cast iron skillet with
 cooking oil, and add the rhubarb and the remaining 1/4
 cup of sugar. Cook over medium-high heat, stirring
 constantly, for 5 to 7 minutes, or until the sugar has
 dissolved and the rhubarb juice starts to thicken. You
 want to cook off some of the liquid, but you don't want
 the rhubarb to get mushy or break down.

 ADD THE STRAWBERRIES AND BAKE: Add the strawberry
 mixture to the hot pan with the rhubarb, covering the
 rhubarb evenly. Bake in the oven for 30 to 35 minutes.

 ADD THE TOPPING AND CONTINUE BAKING: Take the pan out of
 the oven and sprinkle the crisp topping over the fruit
 filling. Return to the oven for an additional 15 to 20
 minutes, or until the top of the crisp is golden brown
 and the fruit filling is bubbling hot.

 COOL AND SERVE: Let the crisp cool at least 15 to 20
 minutes before serving, to allow the filling to thicken
 a bit. Serve with your favorite vanilla ice cream.

 This crisp is best eaten the same day but you can store
 it in the fridge after it has completely cooled, covered
 with plastic wrap, for up to 2 days (the crisp topping
 will soften, but still be delicious). Warm in a
 350°F/175°V oven for 10 to 15 minutes before serving.

 Recipe by Irvin Lin

 RECIPE FROM: https://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

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